STARTERS

Soup Su Jour MP
chef ’s choice

Mushroom Soup 6.75
assorted exotic mushrooms, rich vegetable broth

Gables Salad 9.25
field greens, Maytag blue cheese, apples, pears and walnuts, balsamic vinaigrette

Caesar Salad 9
Romaine hearts, aged Parmesan, home made garlic croutons, classic Caesar dressing

Boston Lettuce 9.25
crispy prosciutto, Ricotta Salatta, grape tomatoes, sugar and spice pecans, orange basil vinaigrette

Green Tea Cured Salmon 13
roasted beet checkerboard, micro greens, horseradish oil

Calamari Two Ways 15
sautéed with garlic, chili, butter & wine sauce and crispy with tomato pepperoncini relish, lemon aioli

Mussels 14
leeks, roasted garlic, tomato fennel broth

Cheese Plate 12/20
Humboldt Fog, Toma, Prima Donna, Rofumo, Fourme D’ Ambert, traditional accopaniments

FLATBREADS

Verona 12
Gorgonzola, fig paste, prosciutto

Mussels 14
baby spinach, Roma tomatoes, Mozzarella

Vongole 14
baby clams, Asiago cheese, roasted garlic

Exotic Mushrooms 12
goat cheese, caramelized onions

PETIT ENTREES / ENTREES

Scallops 17/28
roasted corn, Chorizo sausage, Yukon Gold potatoes, saffron scallop sauce

Filet 21/36
potato Pancetta cake, zucchini frittes, thyme jus

Crab Cake 18/32
creamed corn, Napa cabbage slaw, sweet potato frittes, malt vinegar aioli

Grilled Salmon 17/26
pommes purée, red cabbage daikon slaw, chili lime vinaigrette

Swordfish 17/26
beet infused warm linguini salad, pine nuts, tomato, zucchini, lemon tarragon vinaigrette

Fish Tacos 13/20
escabeche, avocado, mango salsa, cilantro lime crème fraîche

Crispy Skin Duck Breast 28
duck confit, scallion pepper noodle stir-fry, sambal-plum sauce, sweet chili sauce

Flat Iron Steak 26
Adobo rubbed, saffron rice pilaf, tomato and black bean relish, grilled mushroom salad, coriander jus

Chicken 24
scallion corn pancake, jicama poblano salad, roasted garlic chipotle mojo

ENTREE SIDES

beet infused warm linguini salad 4

sweet potato frittes 4

grilled mushroom salad 4

saffron rice pilaf 4

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

18% gratuity may be added to parties of six or more.
January 2009 DNT